Desserts . . .

Desserts

Lemon Ice Cream (you’ll need a small ice cream maker—Cuisinart)

·      2 c heavy whipping

·      1 c sugar

·      ½ plus 2 tbsp fresh lemon juice

·      1-2 tbsp lemon zest

·      Pinch of salt

o   Whisk all ingredients together in a large bowl.  Let stand at room temp for 15 minutes, whisking occasionally to allow sugar to dissolve.  Refrigerate for 2 hours.

o   Pour mixture into ice cream maker and churn until the ice cream is firm and looks like soft serve. 

o   Put in an airtight container in the freezer and freeze for at least 2 hours before serving.

o   Its pretty much heaven.

Nothing Bundt Cake

·      1 pkg any cake mix (red velvet is awesome)

·      1 pkg instant vanilla (or chocolate if it’s chocolate) instant pudding

·      1 c sour cream

·      4 eggs

·      ½ c water

·      ½ c oil

·      ½ c chocolate chips (white for white, chocolate for chocolates)

o   Pour into Bundt cake.  Bake at 350 for 40-45 minutes.

o   Remove from oven

o   Let sit 20 min.

o   Flip out of pan.

o   Put on a plate, wrap in saran wrap, and chill for at least 2-4 hours)

·      Frost with:

o   1 pk cream cheese softened

o   ½ c butter softened

o   2-3 c powdered sugar

o   1 tsp vanilla extract

It is only with GRATITUDE that life becomes rich.  –Dietrich Bonhoeffer

Red Velvet Cupcakes

o   Wet

o   1 stick of unsalted butter at room temperature.

o   1 ½ c sugar

o   2 eggs

o   2 tbsp cocoa powder

o   2 tbsp red food coloring

o   1 tsp vanilla extract

o   1 c buttermilk

o   Dry

o   2 ¼ c flour

o   1 tsp salt

o   1 tsp baking soda

o   2 tsp distilled white vinegar

Preheat oven to 350.  Line muffin tins.

Cream butter and sugar, adding eggs one at a time after sugar is creamed on high and mix until light and fluffy.

In separate bowl, mix cocoa powder, vanilla extract and red food coloring into a thick paste.

Add to batter and make sure it’s totally mixed (might need to scrape the bowl).

Turn mixer to low and add half the buttermilk and mix.  Add half the flour (just the flour) and mix. Scrape bowl and repeat the process with the remaining milk and flour.  Beat on high until smooth.

Reduce speed to low and add the salt, baking soda and vinegar.  Turn on high and beat for another couple of minutes or until completely combined and smooth.

Evenly fill the cupcake containers.

Bake for 18-20 minutes or until a skewer inserted center comes out clean.

Let cool for 10 minutes and then take out of the pan and allow to completely cool on a rack. 

Use the Nothing Bundt Cake Frosting

World’s Best Blondes

Ingredients:

·      Melted butter and flour for the pan

·      8 tbsp (1 stick) unsalted butter at room temperature

·      3/4 c packed dark brown sugar

·      1 large egg

·      1 tsp Vanilla

·      1 c flour (all purpose)

·      1/2 tsp baking soda

·      1/2 tsp salt

·      1/2 c. macadamia nuts

·      1/2 c. coarsely chopped white chocolate (or white chocolate chips)

·      Directions:

·      Preheat oven to 350.

·      Butter 8 by 8-inch pan.

·      Line bottom of pan with parchment paper (you don't have to do this, but it makes clean up and serving so much easier) leaving 2 inches around the edges.  Butter and flour the parchment paper.

·      In a small skillet, melt the butter over medium heat.  Cook for 2 minutes, or until the butter is golden with little bits of brown spots.  

·      Immediately remove from heat and transfer to a bowl.  

·      Whisk in the brown sugar.  

·      Whisk in the egg and vanilla

·      Stir in flour, baking soda, and salt.  Fold in nuts and white chocolate chips.  

·      Pour into pan.

·      Bake for 18-25 minutes--or until a tooth pick inserted in the middle, comes out with little crumbs clinging to it.  

·      Let cool for about 10 minutes and then pull out with the parchment and cut and serve . . . I promise, if you bring this anywhere, they'll be gone in minutes.  Heaven!

By being yourself you put something wonderful in the world that was not there before.  –Edwin Elliot

Rice Almond Pudding (from Mand, Matt, and John)

o   2 c water

o   1 c Botan Rice (or Calrose rice)

o   ¼ tsp salt.

o   Bring water to a boil and add the rice and salt.  Cover and reduce to heat to low and skimmer for 15-20 minutes, stirring once or twice until water is almost fully absorbed.  Add:

o   2.5 c whole milk

o   1 c half and half

o   2/3 c. sugar

o   Increase heat to medium high and bring to a simmer.  Reduce the heat gradually over the next couple of miles to maintain the simmer (slightly below medium)

o   Cook uncovered stirring frequently with a wooden spoon (not constantly) until mixture starts to thicken—about 30 minutes.  

o   Reduce the heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until the spoon is just able to stand up in the pudding, about 15 minutes longer. Remove from heat.  Add:

o   1 ½ tsp vanilla extract

o   1 tsp almond extract

o   1 ½ c whipping cream (not whipped)

o   Cover with plastic wrap and let sit overnight.

o   Next morning, if it’s too thick, add some warm milk a few tablespoon at a time or until it’s your perfect consistency.

o   ¼ c slivered almonds

Serve with Danish Dessert or fresh fruit (I love strawberries!!)

Rhubarb Cake

·      Wet

o   ½ c shortening

o   1 ½ c brown sugar

o   1 egg

o   1 c buttermilk

o   1 tsp baking soda

·      Dry

o   1 tsp baking soda

o   2 c flour

o   1 ½ c raw rhubarb

·      Combine and pour into a 9 by 13 well-greased pan.

·      Top with

o   ½ c sugar

o   1 tsp cinnamon

·      Bake at 350 for 25-35 minutes—until a toothpick comes out crumbly.

You have within you right now, everything you need to deal with whatever the world can throw at you. –Brian Tracy

Best Oil Cake Ever—(I’m giving you the Bundt version, but I make it just as a chocolate sheet cake or vanilla cake all the time—it’s to die for!)

o   Wet

o   1 ½ c sugar

o   1 c oil

o   2 eggs

o   1 c buttermilk

o   2 tsp vanilla

o   Dry

o   3 c flour

o   2 tsp baking soda

o   1 tsp salt

o   Combine wet and dry.

o   Add 1 c HOT tap water

o   Mix until smooth

o   Reserve about 1 c batter

o   Add 1 tbsp cocoa to that batter

o   Grease a Bundt cake pan

o   Preheat oven to 350

o   Pour in ½ white batter

o   Pour the chocolate batter in a thin line around the Bundt pan

o   Pour rest of white batter over top.

o   Bake 35-45 minutes.

If you want it to be a chocolate sheet cake, just add ½ c cocoa to the batter and cook in jelly roll (15-20 minutes) or 9by13 (25-30).

Caramel Popcorn

o   1 c (uncooked at first) popped popcorn

o   Place in paper bag

o   Put in a heat proof glass bowl

o   1 cube butter

o   1 c brown sugar

o   ¼ c corn syrup

o   ½ tsp salt

o   Cook in microwave for 2-½ minute, stir, and cook again for 1-2 minutes until hot and bubbly.

o   Add:

o   1 tsp baking soda (this will make it fuzz up and turn lighter color)

o   1 tsp vanilla

o   Stir well and pour over the popcorn in the bag

o   Stir in well until everything is coated

o   Microwave (in bag) for 1-2 minutes.

Serve!!

Best gingersnap cookies ever!!

o   Dry

o   2 ¼ flour

o   2 tsp baking soda

o   1 tbsp ginger

o   1 tsp cinnamon

o   ½ tsp allspice

o   ½ tsp mustard powder

o   ½ tsp salt

o   Wet

o   1 ½ sticks butter

o   ½ c packed light brown sugar

o   ½ c white sugar

o   1/3 c molasses

o   1 egg

o   Combine wet and dry.

o   Roll cookies in ½ c sugar

o   Bake at 350 for 12 minutes

The moments of happiness we enjoy take us by Surprise.  It is not that we seize them, but that they seize us.  –Ashley Montagu

Breads

Breads

Anne’s Breadsticks

·      1 ½ c hot to the touch water

·      2 tbsp sugar

·      ½ tsp salt

·      1 tbsp yeast

o   Let sit for 5 minutes while yeast rises

·      3 ½ c flour

o   Knead by hand or in a mixer for 5 minutes—until totally elastic and doughy.

Spread ¼ c melted butter in the bottom of a jellyroll pan.  Roll out dough on the oiled counter top.  Place in pan and then flip (so butter is on each side).  Dust with Parmesan cheese, garlic salt, and paprika (optional).

Let rise until almost double (about 35-55 minutes).  Bake at 400 for 10-15 minutes.

Basic Fast White Dough (for cinnamon rolls, dinner rolls, and bread)

·      10 ½ c white bread flour

·      ½ c sugar

·      1 ½ tbsp salt

·      3 rounded tablespoons instant yeast (best is SAF instant yeast)

o   Mix in Kitchen aide or Bosche mixer

·      3 tbsp liquid lecithin

·      4 c hot tap water

Mix for 1-2 minutes seeing how the dough is.  Add more water if it’s too stiff and dry.  Add more flour if it’s too sticky and globby.  Once it has a good texture and looks good, turn on knead for 5 minutes.

Then it’s done.

Shape into four loaves of bread.

Cinnamon Rolls

      Divide dough in half

·      1 c brown sugar

·      1 tsp cinnamon

·      ¼ c melted butter.

o   Roll out dough so it’s about four to six inches wide and about 18-24 inches long.

o   Pour melted butter over the dough and spread with a large spoon.

o   Spread with a large spoon the cinnamon sugar mix.

o   Roll up and carefully cut into 1-1 ½ inc circles.

o   Place on a greased/parchment papered jellyroll pan.

o   Let rise for 30 min-1 hour.

o   Bake at 400 for 10-15 minutes.

·      Frosting:

o   ½ stick butter softened

o   ½ package of softened cream cheese

o   2-3 c powdered sugar

o   1 tsp vanilla

o   1-2 tbsp cream (you may not need it).

All appears to change when we change. –Henri-Frederic Amiel

Rustic White Bread (adapted from The American Test Kitchen Cookbook)

·      4 ½ c white flour

·      2 ¼ tsp instant yeast

·      2 tsp salt

o   Mix together in a large bowl or Kitchen aid or Bosche (that’s what I use), then add:

·      1 ¾ c warm water

·      2 tbsp sugar

o   Mix only until the dough comes together—about 1 minute

o   Cover with plastic wrap (with the dough hook on or just sitting in the Bosche) and let sit 15 minutes

o   Then knead for about 10  minutes (until dough is elastic—dough should clear the sides of the mixer but not the bottom)

o   Put dough onto clean counter and form into a ball.

o   Place on parchment paper and cover with greased plastic wrap.

o   Let rise 1-1 ½ hours (though it’s 45 minutes at the most for me)

o   After 15 minutes, turn on the oven to 500 with a baking stone in.  Let heat for at least 30 minutes while bread is rising.

o   Score a cross on the dough with a sharp knife and then slide onto the baking stone using the parchment paper to slide.

o   For the first 15 minutes, spray the loaf with water from a spray bottle every three minutes (it will make it spotty and brown and perfect!!)

o   Reduce heat to 400 and continue to bake until the inside of the loaf is 400 degrees (I actually do this—it’s so easy!)

o   Let cool on a rack for about 15 minutes before you serve.

o   BEST BREAD EVER!!

Slow down and everything you are chasing will come around and catch you. 

–John De Paola

Focaccia (this takes about 2-2 ½ hours, but is easy—just needs to rise a lot)

·      1 russet potato (though you can use red)

·      1 ½ c water

o   Dice up the potato and put in a small pan with the water

o   Boil until the potato is soft

While the potato water is boiling, combine:

·      3 ½ c all purpose flour

·      1 ½ tsp instant yeast

·      1 ¼ tsp salt

·      1 c warm water (the water from the potato water)

·      ¾ tsp course sea salt (or kosher salt0

o   Combine first three ingredients,

o   Then once the potato is soft, take out the potato and mash it.

o   Reserve 1 cup of the potato water.

o   Add mashed potato to the flour mixture.

o   Then slowly add the cup of water. 

o   Knead with the kitchen aid for about 1-2 minutes and the dough clears the sides and looks like a ball of dough.

o   Cover the top with plastic wrap and let rest for about 1 hour.

o   After the dough has doubled in size, place 1-2 tbsp Olive oil in bottom of a jellyroll pan and spread out.

o   Place dough on the jellyroll and press out on to all four corners. 

o   Cover with a greased sheet of plastic wrap. And let rise for another 20-25 minutes or until it’s obviously bigger at lest by a third.

o   Preheat your oven to 425

o   With wet fingers, softly press on the dough so it’s dimpled. 

o   Drizzle olive oil over the top and sprinkle with the ¾ tsp sea salt (or kosher salt).

o   Bake for 20-25 minutes.

o   I serve it with Italian or anything.  It’s honestly my FAVORITE!!

THE DOORS WE OPEN AND CLOSE EACH DAY DECIDE THE LIVES WE LIVE. 

–Flora Whittemore

Mom’s Whole Wheat Bread (in her own words)—2 loaves

·      2 ½ c body temperature water

·      Sprinkle 1 tbsp yeast over the water with 1 tbsp sugar

o   Wait 5-10 minutes for the yeast to bubble and foam.

·      Add ¼ c oil and ½ c honey and 1 tbsp salt.

·      Add enough whole wheat flour so that it’s like a thick gravy (about 2-3 cups)

·      Cover and wrap in a towel and let rise 20-30 minutes

·      Then, add enough whole-wheat flour to make dough.

·      Knead until dough is soft, adding flour on top of dough as needed (it should be the texture of play dough).

·      Place in an oiled bowl, cover with plastic wrap and let rise 3-5 hours (punch down every time you remember)

·      Roll out and place in pan.

·      Let raise ½- ¾ an hour in the pan—until well rounded.

·      Bake at 350 until bread comes out easy and is brown on all sides.

·      Rub margarine on top.